Cut it into bite-sized pieces.

Add a little olive oil, a little salt, and pepper and mix well to mature.

Tomato sauce. Cut 1 tomato (medium size) into + shape with a knife and separate the skin by blanching it slightly in boiling water. It's hard to peel tomatoes, but if you blanch them a little, they peel well, and above all, tomatoes are the most nutritious when heated!

Chop the onions (3/4), chop the mushrooms (8), and slice the garlic (4).

Chop the remaining onions (1/4) and chop the garlic (1 grain) to prepare the ingredients.

Boil a little salt in boiling water. You need to add cold water to make it chewy. Boil for about 10 minutes.

I have to make two kinds of tomato and cream, so I boiled the noodles in advance and mixed them with olive oil.

Making tomato sauce. Add onion and garlic and stir-fry over low heat until well cooked. Add crushed raw tomatoes and stir-fry them so that the ingredients blend well and season them with 3TS of commercial tomato sauce.

Add 1/2 cup of red wine and boil it until it reaches the right concentration, and the tomato sauce is complete.

Remove from the pan and transfer to the bowl for a while when the color is gone in front and back of the shredded meat.

Cream sauce. Grill garlic, onions and mushrooms together and use 1/2 at a time.

Add half of the tomato sauce and spaghetti noodles.

Mix the noodles with sauce evenly and mix them with the grilled meat to complete the tomato pasta is done.

Add 1 cup milk and whipped cream to the other half, bring to a boil, then add penne.

When it boils a little, add Gorgonzola cheese, rummage until the cheese melts, and then add the grilled meat and boil it again to make the sauce cut well.